All posts by Tangie Holifield

Cranberry and Orange Scones

scones

Makes 1 Dozen

Ingredients:
For the Scones

3 1/4 cups all purpose flour
1/3 cup + 2 Tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup whole milk
1 1/2 cups dried cranberries
2 1/2 teaspoons orange zest

For the Glaze
1/2 cup confectioner’s sugar
1/4 teaspoon orange zest
1/2 teaspoon lemon zest
1 tablespoon whole milk
2 teaspoons maple syrup

Directions:
Preheat oven to 425 º F .

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add butter and mix in with your hands until dough becomes coarse crumbs. Stir in milk until the dry ingredients are just moistened. Mix and fold in the cranberries and orange zest.

Turn dough onto a lightly-floured work surface and knead gently until dough is no longer sticky.

Divide dough in half and gently form each half into a 7 inch circle, about 1 inch thick. Using a sharp knife, cut each circle into six even triangular pieces. Separate and set aside.

Place the scones on the lined baking pan. Bake for 10-13 minutes or, until tops are lightly browned. Remove from the oven and set aside.

In a separate bowl mix together confectioner’s sugar, orange zest, teaspoon lemon zest, milk and maple syrup to make the glaze. When the scones are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.

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Pumpkin Rigatoni

Like Linus of Charles Schultz’s “Peanuts” comic strip….I think pumpkins are GREAT!

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And once again, plated.com has brought another amazing pasta dish, which is perfect for those “Meatless Mondays” and is affordable enough to make on your own.

Rigatoni is a popular pasta in Southern and Central Italy. Given its ridged and tubular shape, these features enables the pasta to hold just about any kind of sauce very well. Typically, a tomato based sauce is used with rigatoni, but in this dish, a pumpkin puree is the vegetable of choice for the sauce.

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Pumpkin can be tricky and heavy in sauces. If your sauce becomes too thick while cooking this dish, use the reserved pasta cooking water to thin it out. Not only will this little trick improve the consistency of your sauce, but the starchy cooking water will also help the sauce cling better to the pasta.

This dish also features Pecorino cheese, an Italian sheep’s milk cheese similar in texture to cheeseParmesan with a salty, sharp flavor, which adds a nice counterpoint to the creaminess of the pumpkin sauce and pasta.

Overall, this dish was easy to prepare in under 20 minutes. And it was only 740 calories per serving. A great dish for a light lunch on the weekends or a light dinner during the weekday. This dish is easy enough to expand the ingredients to serve more guests.

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Creamy Pumpkin Rigatoni

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Serves 2

Ingredients:
1 shallot, minced
1 clove garlic, minced
10 sage leaves, finely chopped
1/4 bunch chives, finely chopped
8 ounces rigatoni pasta
1/2 cup water
1 tablespoon unsalted butter
1/8 teaspoon crushed red pepper
1 cup pumpkin puree
1/4 cup heavy cream
1/4 cup grated Pecorino cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste

 

Directions:
Bring a large pot of water to boil over high heat. When water is boiling, add rigatoni ad a generous pinch of salt. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside.DSC05600

Heat butter in a large skillet over medium heat. Add shallots and cook until sot and translucent, about 3 minutes. Add garlic, sage, and crushed red pepper. Cook until fragrant for about 1 more minute. Add pumpkin puree and 1/2 cup water and stir to combine.

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Simmer sauce over medium heat until warmed through, 2 to 3 minutes. Add heavy cream and half of the grated pecorino cheese and stir to combine. Reduce heat to medium low and simmer until thickened, 2 to 3 minutes more. Taste and add salt and pepper as needed.

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Add the rigatoni to the skillet with sauce and stir to coat. Add reserved pasta cooking water, 1 tablespoon at a time until the sauce reaches the desired consistency.

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To serve, divide the rigatoni evenly between 2 pasta bowls. Sprinkle over chives and remaining grated pecorino cheese.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Braised Moroccan Eggplant

Many older recipes call for salting raw eggplant before cooking it to temper the vegetable’s tendency toward bitterness. These days the bitterness has largely been bred out, but salting eggplant is still a good way to reduce the amount of oil that this versatile vegetable absorbs. For even more aroma and herbaceous flavor, add fresh mint and cilantro leaves to the basil for garnish.

 

Serves 4

Ingredients:
4 Japanese eggplant or other small, oblong eggplant, about 1 lb.
Kosher salt, to taste
One can (14 oz) whole plum tomatoes with juices
1/4 cup olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoons ground coriander
Fresh basil leaves, for garnish
2 tablespoons minced preserved lemon peel

Directions:
Trim the eggplant and cut into halves or thick slices. Put the eggplant into a colander, sprinkle with 1 teaspoon salt and toss to coat evenly. Set the colander in a sink and let the eggplant stand for 10 minutes. Meanwhile, pour the tomatoes and their juices into a bowl and crush the tomatoes with your hand or a potato masher. Set aside.

In a large sauté pan or wok over medium-high heat, warm the olive oil and garlic, swirling the pan to flavor the oil, until the garlic starts to sizzle but does not color, about 1 minute. Add the salted eggplant and stir until well coated. Pour in 1/4 cup water and bring to a boil. Cover, reduce the heat to medium-low and cook until the eggplant is tender, about 10 minutes. Uncover and gently stir in the tomatoes, cumin, paprika and coriander. Increase the heat to medium-high and let cook at a brisk simmer, shaking the pan occasionally, until the tomatoes thicken, about 10 minutes longer.

Remove from the heat and discard the garlic, if desired. Transfer the eggplant to a serving dish and sprinkle with the basil leaves and the preserved lemon. Serve warm or at room temperature.

 

 

 

 

 

Hello, October

hello-october

Fall is in full swing and every season has its bounty to share, as your local grocery stores are piling up autumn’s best harvests and many farmer’s markets are coming to an end. In addition to apples and the perennial favorite , pumpkins there are other types of produce that a commonly available during October. So why not take on October with a few reusable grocery bags and  a pair of sharp eyes, along with this list and seek out the fruits and vegetables that are at their peak.

Happy Shopping!

Seasonal Fruits and Vegetables for October:

Apples
Beets
Blackberries
Broccoli
Brussels sprouts
Butter lettuce
Cabbage
Cauliflower
Chicory
Collard greens
Corn
Cranberries
Cucumbers
Dates
Eggplant
Figs
Grapes
Kale
Kiwi
Limes
Melon
Okra
Pears
Peppers
Persimmons
Plums
Pomegranates
Potatoes
Pumpkins
Raspberries
Tomatoes
Winter Squash
Zucchini

This Month’s Featured Vegetable:
Eggplant!

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Photo Credit: Produce Made Simple, 2018.

The eggplant is a member of the nightshade family, making it related to potatoes and tomatoes. But did you know eggplants are actually a fruit, even though they are consumed as vegetables?

Eggplants are found in many cuisines, as they have subtle flavors and meaty textures which makes them especially versatile for cooking. The flesh of an eggplant acts like a sponge, absorbing the flavor of whatever it’s cooked with.

 

Varieties of Eggplants

There are many varieties of eggplant to choose from, in various colors, shapes and sizes. They can range from small and young to large and mature.

The most common variety is the large Globe eggplant. These purple, pear-shaped eggplants have smooth and glossy skin, and are often used in hearty dishes like eggplant parmesan.

Italia eggplants look like smaller versions of the common pear-shaped variety. However, the skin and flesh is more delicate than its larger counterpart.

Japanese eggplants are long, thin, and very dark in color. They take on a soft and creamy texture when cooked, and have a mildly sweet flavor. These are best used in sautéed dishes or stir-fries.

Chinese eggplants are a bit lighter in color and are slightly less sweet than the Japanese variety. They have a meaty flesh that is ideal for sautéed dishes or stir-fries.

Indian eggplants are small and round, with dark purple skin. These tender eggplants cook quickly, and have a mild sweet flavor.

White eggplants are available in a variety similar to the large common type, as well as smaller Italian eggplants called Bianco. You can also find white Japanese eggplants. White eggplant tends to have a tougher skin and a more astringent flavor than purple ones.

Sicilian eggplant are deep purple, short and squat, and lined with ridges. Sweet and delicate in taste, these eggplants are perfect for making caponata.

 

 

What Goes Well With Eggplant?

Produce: bell pepper, coconut, garlic, ginger, lemon, onions, parsley, tomatoes, zucchini

Herbs & Spices: basil, cilantro, cinnamon, cumin, mint, parsley, pepper, rosemary, salt, thyme

Other: anchovies, bread, cheese, chickpeas, milk, olive oil, tahini paste, sesame, soy sauce, vinegar

Eggplant Serving Ideas

Eggplant is delicious hot or cold, and can be prepared in a wide variety of ways. It is excellent stuffed, grilled, roasted, au gratin, pureed, or as a casserole. It is an essential ingredient in Asian and Mediterranean cuisine, where it is often prepared with tomatoes, garlic, and olive oil. You can also use eggplant slices in place of lasagna noodles for a lower-carb family favorite!

How To Select and Store Eggplants

To check for ripeness, press lightly on the skin with your fingers; if the imprint remains visible, the eggplant is ripe and perfect for eating.

Eggplants bruise easily and should be handled carefully. Store eggplant in a perforated plastic bag in the fridge for up to one week.

To Freeze Eggplant, wash and cut into slices, then blanch. Allow the eggplant to cool completely before placing in a freezer safe bag or container and storing in the freezer. Eggplant will keep in the freezer for 6 to 8 months.

How To Prepare Eggplant

Eggplant flesh discolors quickly when cut, it’s best to cook it immediately after cutting. If you need to, you can sprinkle it with lemon juice to slow the browning process.

To reduce the bitterness of an eggplant, cut into slices and salt both halves. Weigh them down with a heavy plate for 20 minutes, then rinse to remove the excess salt and expelled liquid.

Important to note: 1 pound of eggplant = 3 ½ cups chopped or 1 ¾ cup cooked.

How to Bake Eggplant: Cut eggplant into ½ inch thick slices; brush all sides with oil. Arrange in a single layer on a shallow baking pan. Bake, uncovered, in a 450° oven until well browned and soft when pierced (20 to 30 minutes).

How to Grill Eggplant: Cut off stem end, then cut in 1½ inch-thick wedges. Grill until streaked with brown and tender when pierced (12 to 15 minutes).

How to Pan-fry Eggplant: Prepare 1 to 1¼ pounds of eggplant, cutting it into ½ inch-thick slices and sprinkle with salt. Heat 1 tablespoons of oil in a wide, non-stick, frying pan over medium heat. Add a single layer of eggplant, without crowding; cook, turning as needed, until browned on both sides and soft throughout when pierced (8 to 10 minutes). Lower heat to medium if eggplant browns too quickly.

 

 

Eggplant Tips

  • Eggplant flesh is like a sponge, so it will absorb oil very quickly when pan-frying, leaving your eggplant greasy and unevenly cooked. To avoid this, salt the cubed eggplant and let it rest in a colander for 30 minutes. Then squeeze dry between two sheets of paper towel.  Salting the eggplant will remove its moisture and pressing it will compact the eggplant making it meaty. Now it’s ready to pan-fry!
  • Another way to extract moisture before pan-frying sliced eggplant is to microwave it.  Toss eggplant with a little salt, place on a plate lined with paper towel and microwave until eggplant looks dry and slightly shriveled, about 6 to 10 minutes.
  • The longer the eggplant is cooked, the softer and silkier it will become.
  • If the skin of an eggplant is very thick, it’s best to peel it off, especially if you’re serving it in chucks or slices.
  • Eggplant browns quickly, so don’t cut it until you’re ready to cook.

Eggplant Nutrition

According to the Canadian Nutrient File, the nutritional value per 1 cup (250 ml) of boiled, drained eggplant using the daily recommended intake from Health Canada is: 6.8% folate, 5% of Vitamin B-6, 4.8% of magnesium, 3.7% of potassium, and 3.1% of copper.

Source:
Produce Made Simple: Figs (2018) The Ontario Produce Marketing Association. Date Accessed September 28, 2018. https://producemadesimple.ca/eggplant/
Continue reading Hello, October

Salmon with Roasted Cherry Tomato Relish⠀

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Fresh ingredients like basil, lemons and later summer cherry tomatoes, shine in this easy dish that is so easy to make………and yet,  your family and friends will be impressed for such and elegant meal!⠀

Serves 4 to 6

Ingredients:⠀

For the Salmon:
One whole salmon fillet, with skin on,  2 – 2.5 pounds
1/2 lemon, sliced
2 tablespoons extra virgin olive oil⠀
2 tablespoons fresh basil, finely minced
2 tablespoons fresh  marjoram leaves⠀
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 clove garlic, finely minced⠀
Kosher salt, to taste⠀
Freshly ground black pepper⠀
1/4 bunch whole fresh basil, for garnish
Lemon slices, for garnish

For the Roasted Cherry Tomato Relish:
3 pints cherry tomato⠀
3 cloves garlic, minced
1 small shallot, minced
A few sprigs fresh thyme
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 small red onion, diced
1 teaspoon balsamic vinegar ⠀
1 small bunch basil, cut into chiffonade⠀

For the Relish:
Preheat oven to 450° F.

Toss cherry tomatoes, garlic, shallot and thyme with olive oil on a rimmed baking sheet. Season with salt and pepper. Spread the tomato mixture out in a single layer and roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool and set aside.

Add the tomato mixture to a large bowl, along with the red onion, balsamic vinegar and basil. Toss the ingredients. Taste and adjust the seasoning as needed with salt and pepper. Set aside.

For the Salmon:
Preheat the oven, set to broiler.

Line a baking sheet with parchment paper.

Using clean paper towels, pat the salmon dry and place on the prepared baking sheet.

In a small bowl, mix the dried herbs and garlic powder with the olive oil. Rub the seasoning mixture all over the salmon.

Place the salmon in the oven and cook under the broiler for about 3 minutes.

Remove the salmon from the oven and reduce the oven temperature to 300° F. Place the lemon slices over the salmon and return it to the oven and cook for another 8 to 10 minutes or until the salmon is easily flaked with a fork, depending on the thickness of the fish and the temperament of the oven. Be careful in not to overcook the salmon.

To serve, carefully lift the salmon along with the parchment paper and place on a large serving platter. Top the salmon with the roasted cherry tomato mixture, and garnish with lemon slices and fresh basil leaves.

Cooks Notes:
This recipe is so versatile that  any thick fillet or fish steak can be used  in  the place of salmon. Excellent substitutes are swordfish and halibut.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Hello, September

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September is a time of transition, as late Summer gives to an early Fall. Fruits like blackberries, raspberries and melons will still be available during this time. Be sure to check your local farmer’s markets, as harvest times tend to vary. Please note that this list will help you know when to look for what at markets near you. So, check out the list below for a quick guide to the top in-season fruits and vegetables for the month of September,as the Summer is coming to a close.

September Fruits and Vegetables

Apples
Artichokes
Avocados
Blackberries
Blueberries
Broccoli
Cabbage
Cantaloupe
Cauliflower
Carrots
Chile Peppers
Sweet Corn
Cucumbers
Eggplant
Fennel
Figs
Grapes
Green Beans
Garlic
Horseradish
Leeks
Lettuce
Kale
Mushrooms
Nectarines
Peaches
Pears
Peppers
Plums
Potatoes
Pumpkins
Radishes
Raspberries
Red Onions
Spinach
Squash
Tomatoes
Watermelons
Zucchini

This Month’s Featured Fruit:
Figs!

 

 

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Photo Credit: Produce Made Simple, 2016.

Figs originated in Asia Minor and were brought over to America in the 16th century. Figs were historically used to sweeten dishes before refined sugar was an option, and they continue to be used in such a way in many parts of the world today.

While dried figs are available all year around, fresh figs are usually available in the summer and fall. They taste like a mellowed cross between a peach and a strawberry. Their unique texture, and ability to be simultaneously chewy, soft, and crunchy, is what makes fresh figs so appealing and popular.

Varieties of Figs

There are several different varieties of figs. They range in colour from green or greenish-red when ripe, to the deep purple that most people are familiar with.

The most commonly recognized varieties are: Black Mission figs, Brown Turkey figs, Adriatic figs, or Calimyrna figs. Taste-test each of them to determine which type suits your palate best.

 

 

What Goes Well With Figs?

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Fig Serving Ideas

Figs are commonly stuffed with a tart or blue cheese and wrapped with prosciutto to be served as an appetizer, but honeyed figs and roasted figs are wonderful with yogurt for a snack or for breakfast, or with panna cotta for dessert.

Figs can be made into a jam or a preserve that goes well with pastries, crackers, or toast.

When roasted or grilled, you can add figs to a salad for some sweetness and texture as well. Or if you’d like, bake a cake and gently press figs into the top. It’ll look impressive to see fig halves studded on top of the cake showing their beautiful jewelled centers.

 

 

How To Select and Store Figs

The best figs should be slightly wrinkled, yet still plump with a little bit of a bend at the stem. Figs that are too hard or too firm indicate that they were picked before they were ripe. Depending on the variety, they should have a deep colouring and a sweet smell to them. Any sour odor means you should put that fig down and exchange it for another.

Figs are very fragile, so look for “perfect” figs that aren’t too squishy, don’t have any splits, milky liquid at the stem, or the obvious: no mold.

Figs are best consumed within a couple days of purchasing. They can be kept in the fridge, unwashed for that time, but make sure to cover any foods that may give off an odor as the figs can absorb that smell from sitting in the fridge like milk.

If you do happen to have some unripe figs, store them at room temperature on the counter and they should soften and get a little sweeter. Note that figs do not ripen after they are picked, so avoid unripe figs if you want to have soft and sweet ones for eating fresh.

How To Prepare Figs

Figs are often made into preserves or dried to take advantage of their delicious flavour. However, fresh figs are delightful eaten out of hand given their soft, sweet flavour and chewy texture.

Roast Figs:
Figs can be roasted at 375°F with some red wine or liquor, sugar, and lemon zest, with the cut sides facing up or down in the pan. Cooking them facedown will make them softer, while they’ll be firmer if baked with cut side up. This is a great way to extend the shelf life, and when roasted they’re delicious in the morning with some yogurt, pancakes, or served as a snack with cheese and crackers.

Grilled Figs:
Preheat your charcoal or propane grill and brush a little olive oil on the figs. Grill until lightly charred. Serve in a salad or on some fresh bread topped with crumbled goat cheese.

Caramelized Figs:
You can make fruit brûlée as well. Halve the figs and sprinkle a little sugar on top (raw, brown, demerara, whichever you choose). Use a brulée torch (or your oven on broil, watching carefully) to melt the sugar until caramelized (not too burnt). Let harden and serve alone or with a little burrata or fresh mozzarella.

Stuffed Figs:
To create a sort of blooming flower or star, cut the fig as if you were cutting it into quarters, but leave a centimetre or so uncut. Pinch the bottom to squeeze the insides up a bit to make the cut tips spread out into a star. Stuff with whatever you like: chopped walnuts, gorgonzola or another favourite cheese, and/or a honey drizzle.

Fig Tips

Cook your figs into jam, preserve, or roast with honey for a sweet spread or treat.

Figs are quite mellow in flavour, but cooking or drizzling them with honey, balsamic vinegar, or warm spices enhances their natural sweetness.

Be sure to enjoy your figs within a couple days because they are highly perishable.

 

Fig Nutrition

According to the Canadian Nutrient File, figs are extremely nutrient dense. They have high potassium and fiber content which is reported to help combat heart disease and lower cholesterol levels. On top of that, they’re rich in antioxidants — both in their fresh and dried form (albeit higher in antioxidants in dried form). Per 100 gram serving (about 2 figs), figs contain 12% of your daily fiber, 6% manganese, 7% potassium, 4% magnesium, 4% calcium and 2% iron.

Source:
Produce Made Simple: Figs (2016) The Ontario Produce Marketing Association. Date Accessed September 1, 2018. https://producemadesimple.ca/figs/

Coconut Cream Popsicles

Nothing beats the Summertime heat like the sweet and all natural Caribbean treats!

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Photo Credit: Little Spice Jar, 2015.

Makes 12 Single Serve Popsicles

Ingredients:

One 13.5 oz can  full fat coconut milk
1 cup sweetened shredded coconut flakes
One 14 oz can Eagle Brand sweetened condensed milk
1 cup heavy cream

Special Equipment:
Popsicle Mould
12 Wooden popsicle sticks
Blender

 

Directions:
Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mould.

Insert the sticks ,if the mould being used has slots of inserting sticks. If the mold does not have pre-cut slots, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Then continue to freeze the popsicles overnight for best results.

The next day, to remove the popsicles from the mold by running the base of the mould under lukewarm water.

Wrap the stick with a paper towel to prevent drips and serve immediately.

Cook’s Notes:
For this recipe, the Norpro Frozen Pop Maker Popsicle moulds were used and are available at Amazon.com ,Walmart, Target, and Khol’s.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Sausage and Clams With Polenta

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Serves 4
Ingredients:

For the  polenta, See the following recipe
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped
Kosher salt and freshly ground pepper
3/4 pound sweet Italian sausages, cut into chunks
1 pint grape tomatoes, halved
3/4 cup dry white wine
16 littleneck clams, scrubbed
Chopped fresh parsley, for garnish

Directions:
Prepare the polenta and keep warm, until ready to serve.

Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.

Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.

 

Creamy Polenta

 Serves 6

 Ingredients:
5 cups water, milk, or chicken or vegetables stock (See Cook’s Notes)
1 cup medium or coarse yellow cornmeal (See Cook’s Notes)
Kosher salt, to taste
2 tablespoons unsalted butter or extra-virgin olive oil

 

Directions:
Pre-soak the  cornmeal, which requires advance planning but cuts cooking time roughly in half, combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat.

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to  sputter or “spit”. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, for  about 30 minutes. Taste and season with salt.

Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If the polenta forms lumps, beat vigorously with a stiff whisk to remove the lumps. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

Cook’s Notes:
Any medium or coarse cornmeal will work here, whether the package says “polenta” or not; avoid instant polenta, which promises a quick cooking time in exchange for sub-par flavor and texture.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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Rosemary Garlic Roasted Chicken

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Serves 4

Ingredients:
2 1/2 cups buttermilk
2 tablespoons extra-virgin olive oil
8 skin-on, chicken thighs
Kosher salt, to taste
Freshly ground pepper, to taste
3 heads garlic
4 to 6 sprigs fresh rosemary
8 slices sourdough bread, toasted
2 tablespoons white wine vinegar

Directions:
To marinate the chicken, add the buttermilk  to a large bowl, followed by the  chicken, Cover with plastic wrap and place in the refrigerator for 30 minutes. Allow the chicken to marinate  overnight for best results.

Heat the oven to 425 º F.

Heat the olive oil in a large cast iron skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken thigh. Add the vinegar to the skillet and scrape up any fond ( browned bits) with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Cook’s Notes:
You can squeeze the garlic out of its skin and spread on the chicken or bread.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Hello, August!

august_034

Late summer eating offers an amazing variety of delicious produce.

Exact crop availability and harvest times vary year-to-year, of course, and this list will help you know when to look for what at markets near you. So, check out the list below for a quick guide to the top in-season fruits and vegetables for the month of August, before the summer season is over.

August Fruits and Vegetables

Asparagus
Avocados
Beets
Blackberries
Blueberries
Cauliflower
Carrots
Cherries
Celery
Corn
Cucumbers
Eggplant
Green Beans
Greens
Herbs
Kale
Leeks
Mango
Nectarines
Oranges
Peaches
Peppers
Plums
Potatoes
Radishes
Raspberries
Spinach
Strawberries
Squash
Tomatoes
Watermelons
Yellow Squash
Zucchini

This Month’s Featured Fruit: 

Peaches!

There is nothing better than biting into a fresh, juicy peach that is so ripe you need a napkin in your other hand. August is National Peach Month and you are sure to find delicious, in-season peaches at the grocery store  all month long.

Peaches are reminiscent of summer no matter what time of the year you enjoy them. Their unique, fuzzy skin and soft, sweet flesh distinguishes them from their cousin, the nectarine.

Peaches are often seen in crisps, cobblers and pies, but remember that peaches are delicious in more than just dessert recipes. Try tossing them in a salad for a lovely addition of color, taste and texture. You can also enjoy them lightly grilled or blended into your favorite barbecue sauce.

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Photo Credit: National Arbor Day Foundation.

Varieties of Peaches

There are two main types of peaches available today: Semi-freestone and Freestone.

  • Freestone peaches will have a stone or pit that will easily fall from the fruit, and are usually the ones you’ll find at your grocery store or farmer’s market.  They are available from Ontario from mid-August to the end of September.  These are a great choice for eating out of hand and for preserving.
  • Semi-freestone peaches have flesh that partially clings to the pit. These peaches are excellent for eating out-of-hand. They are available from Ontario from mid-July to mid-August.

You may also spot donut peaches. This heirloom variety is short, flat and white-fleshed with a lower acidity level than traditional peaches.

Clingstone peaches, as their name indicates, have pits that cling to the fruit. These are not usually available at retail and are more often used for commercial purposes such as canned peaches and jams.

What Goes Well With Peaches?

Herbs & Spices: allspice, cinnamon, cloves, vanilla, nutmeg, mint, basil, ginger, honey, tarragon, rosemary, and lemongrass

Produce: berries, lemon, arugula, tomato, fennel, endive, grapes, lime, greens, other stone fruits like nectarines, apricots, cherries, plums

Dairy & Other:, buttermilk, butter, bourbon, brandy, butter, cream, ice cream, mascarpone cheese, vinegar, wine, sugar, and yogurt

Savory: pistachios, almonds, hazelnuts, walnuts, pecans, pork, pesto, prosciutto, and poultry

Peach Serving Ideas

The best way to enjoy a fresh peach on its own. . .  just take a bite.And  there are so many other ways to enjoy peaches, too!

Here are some ways to use one of Mother Nature’s desserts in your everyday cooking:

  • Bake them with some cinnamon and sugar in a peach pie, peach cobbler, or crisp. You can also grill or roast them to be served in a salad, or with a big scoop of vanilla ice cream or mascarpone cheese.
  • Slice some peaches over cottage cheese and add some chopped walnuts and honey on top for a mid-day snack.
  • Slice peaches into rings and grill for a few minutes on each side. Serve with fish, chicken or over a summer salad.
  • Crumble some graham crackers in a bowl. Slice peaches and lay over graham crackers. Top with a scoop of vanilla ice cream or cool whip and some cinnamon or freshly grated nutmeg for a sweet dessert.
  • Slice a crusty baguette into two thin pieces. Lay sliced Gruyere cheese, ham, peaches and arugula in between slices and toast for a sweet and savory Panini.
  • Top your oatmeal with fresh peach slices, almond slivers, plain yogurt and a little brown sugar for a delicious breakfast.
  • Blend peaches with strawberries, bananas, ice, skim milk and wheat germ for a fruity smoothie on-the-go.
  • To enjoy the fresh taste of ripe peaches in the winter months, preserve them in a jam, or sliced in a mason jar with syrup. Substitute the apricots for peaches in this easy no-cook jam recipe!
  • Try using peaches to create an irresistible sauce for chicken wings. Or turn it into a salsa to top tacos or pork tenderloin.

How To Select and Store Peaches

Peaches range in color and can be anywhere from light pink and cream to a reddish-yellow. The blush or color of a peach does not indicate ripeness, but is a way of identifying the variety. Be sure to avoid those that have any green coloring or soft spots.  When selecting peaches, look for fruit that feels heavy for their size, and that have a creamy or yellow background.

Don’t be afraid to buy peaches that are firm. To ripen peaches, place them in loosely closed paper bag.  Leave them on your kitchen counter (at room temperature and out of direct sunlight) for a few days.  If you really want to speed up the process, add an apple to the bag. Don’t use a plastic bag as this will trap moisture and can cause premature decay.

When your peaches are ripe, store them in a plastic bag in the refrigerator, or in their original plastic clamshell packaging, and they will last for up to five to seven days.  Peaches are ripe when give slightly to pressure and have a sweet aroma.

If you buy a container full of peaches, we recommend opening it when you get home to sort according to ripeness. Enjoy those that are already ripe, first!

To Freeze Peaches, peel and pit them, then cut into slices or cubes. Make a simple sugar syrup and submerge them in a plastic container. Alternatively, add some orange juice to keep them from drying out. Pack tightly into plastic containers, leaving 1-inch (2.5-cm) air space at top. Top with a crumpled sheet of wax paper and seal tightly. Frozen peaches can be stored for one year. Watch this fun segment featuring Mairlyn Smith.

To prevent browning, simply coat sliced peaches with lemon juice immediately after slicing. Another solution is to dip the slices into water that has a squeeze of lemon.

 

How To Prepare Peaches

Wash peaches just before you are ready to use them. Washing them in advance will only make them spoil faster.

To remove the pit, cut your peach lengthwise around the stone (follow the natural indent on the peach) and gently twist both halves in opposite directions to separate them. If the peach is of the freestone variety, the stone will pop out easily.

Peeling stone fruits is a breeze. With a small knife, score an “x” on the bottom of the peach, then place in boiling water for 30 seconds and transfer them to an ice bath (to stop the cooking process). Their skins should slip off easily. After peeling, immediately return them to the ice bath to prevent discoloration.

Peach Tips

  • Top Tip! For the most flavor, peaches are best enjoyed ripe, at room temperature.

  • Peaches will discolour quickly after being cut, so if you aren’t combining them with something acidic, such as lemon juice or salad dressing, quickly dip the fruit in water with a squeeze of lemon and drain well.
  • Sniff a peach for ripeness. If they are ripe, they will  smell sweet.
  • Grill peaches to caramelize the natural sugars in the fruit. Cut a ripe peach in half and remove the pit. Grill over medium heat for about 2-3 minutes per side to emphasize the caramelized flavor.
  • Peaches add great natural sweetness to smoothies, oatmeal, etc.

Peaches Nutrition

Peaches are good sources of lycopene and lutein, similar to tomatoes. The lutein gives peaches their red and orange color and lycopene is especially beneficial in fighting cancer and preventing heart disease.

Did you know that 1 medium peach (98 g) contain a great number of your daily-recommended intake of nutrients: 11% of Vitamin C, 4% of fibre (1.9 g), 5% of potassium, 4% of Vitamin A, and 3% of copper.

 

 

Sources:
August Produce Spotlight: Peaches. (2011). Healthy Schools Campaign. Date Accessed June 24, 2018. https://healthyschoolscampaign.org/uncategorized/august-produce-spotlight-peaches-6539/

Produce Made Simple: Peaches. (2018) The Ontario Produce Marketing Association. Date Accessed June 24, 2018. https://producemadesimple.ca/peaches/

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